Apart from its sweet taste, does sugar have any other properties?

Apart from its ability to impart a sweet taste and provide energy that is rapidly available to the brain, sugar is mainly a texturing agent. It helps give structure to biscuits, confectionary and chocolate products. By lowering the freezing point of water, sugar prevents sorbets and ice creams from developing coarse ice crystals and thus melting too soon.

Sugar is also valued as a carrier for dyestuffs in pastry and cooking. When added to certain doughs, sugar also promotes yeast fermentation and contributes to more efficient aeration of the dough. When added to the must in winemaking, sugar is fermented by the yeasts, which convert it into alcohol.

And of course, sugar is a natural preservative. In compotes, syrups, preserved fruit and jam, it traps the available water and inhibits the development of micro-organisms. For frozen fruit, it acts as an antioxidant. Mixed with lemon juice in the proportion of 10% of the weight of fruit, it improves the fruit’s conservation at the time of freezing and preserves its taste.

Source: IFN